Recipe:
Pumpkin Gnocchi:
3 cups flour
1 ½ cups pureed pumpkin
1 egg
Bring about 2 gallons of water to a rapid boil with a pinch of salt.
Mix egg & pumpkin together until well combined. Mix in flour until well combined.
Dump mixture onto the table & begin to need for about 3 minutes.
Allow to rest for about 10-15 minutes so dough doesn’t pull back into itself when rolled out.
Cut dough into manageable pieces & roll into logs. Cut logs into consistent size pieces.
Add dough to salted boiling water and gently stir so they don’t stick together or on the bottom of the pot.
Cook until gnocchi begins to float and strain.
Sausage Pumpkin Sage Sauce:
1 lb sweet Italian sausage, casing removed
1 large onion, minced
4 cloves garlic
4 tablespoons butter
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon onion powder
1 teaspoon onion powder
2 Tablespoons sage, minced
¾ Cup grated Pecorino Romano
1 ½ Cup pureed pumpkin
1 cup chicken stock
½ Cup white wine
Sautee garlic & onions in butter over high heat with salt, pepper, garlic & onion powder. Cook until the onions become tender.
Add sausage and cook until browned then add white wine, cook until liquid reduces to half the amount that was added.
Add chicken stock, pumpkin puree, cheese, & sage. Bring to a boil, then reduce heat and allow to simmer for about 5 minutes.
Add toss in cooked gnocchi & continue to simmer for about 5 more minutes to allow sauce to thicken & gnocchi to absorb some of the liquids
Remove from heat, transfer to a bowl & top with more cheese.